Ingredients for Raspberry Cream Pavlova
- 4 large egg whites, at room temperature
- Caster Sugar
- Vinegar
- Cornflour
- Whipping Cream
- Fresh Raspberries
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How to Make Raspberry Cream Pavlova
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large, clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating until glossy and stiff.
- Gently fold in the cornstarch and vanilla extract.
- Spoon the meringue onto the prepared baking sheet, forming a large circle or individual nests. Create a well in the center to help prevent cracking.
- Bake for 1 hour and 30 minutes, or until the meringue is crisp and dry. Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely.
- While the meringue is cooling, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the raspberries.
- Once the meringue is completely cool, top with the whipped cream and raspberry mixture. Garnish with fresh raspberries and a dusting of powdered sugar (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
61g
Fat
22g
Carbs
5g